Results

The protein, fat, fibre, carbohydrate and ash contents of the selected vegetables were in the range of 2.9 to 6.6%, 0.2 to 2.5%, 2.4 to 8.6%, 9.7 to 20.1% and 1.0 to 2.3%, respectively. The concentration of vitamin C ranged between 32.6 to 120.1 mg/100 g. The phosphorus, calcium, iron, zinc, manganese, magnesium and copper were 190 to 3400, 103 to 987, 19 to 93, 12 to 47, 9 to 121, 299 to 1635 and non detectable level to 42 mg/kg, respectively. The amount of total phenolic content varied from 55.3 to 221.0 mg/g in the dry methanolic extracts of the studied plants.

Conclusion

The EC(50) values were below 1400 mug/ml, indicating that all the studied vegetables have good scavenging effect on DPPH radical.